I mentioned yesterday the egg experiment, so for those curious I thought I would elaborate a little more.
We were eating deviled eggs at our Easter gathering and somehow we got on the topic of how we hard boil our eggs. I seem to constantly struggle with getting them to peel properly. I’ve tried shaking the eggs in a jar with water. I’ve tied baking eggs in the oven. I’ve tried peeling them with a spoon… And let me tell you we go through a lot of hard boiled eggs around here. When I did the 21 Day Fix challenge this past fall I was going through well over a dozen each week.
Anyway, I happened to mention how I do it and it turns out the method that another gal at the gathering uses was DRASTICALLY different. So, we decided to put it to the test.
Yup, right then and there we got out two pots and I hard boiled 4 eggs my way and 4 eggs her way.
- My Method:
- Put eggs in pot. Cover with cold water.
- Put on stove on medium high and bring to a boil.
- Once eggs reach boiling remove from heat and cover.
- Let sit for 20 min.
- Put directly in ice water.
- Her Method:
- Put eggs in pot. Cover with water (any temp).
- Put on stove on high and bring to a boil.
- Let eggs boil on high for 8 minutes.
- Drain out water and fill pot with cold water until eggs are cool enough to peel.
- Peel immediately.
Isn’t it interesting how different the methods are? And let me tell you–her method was WAY faster than mine.
Conclusion?
They turned out almost exactly the same. They peeled the same. They taste the same. So, I’m going to switch to her method for now and see if I have more success. Plus, I’m stoked to have a method that takes a quarter of the time mine did!
I’ll keep you posted. 😉
I used to have trouble with so many of them cracking as they boiled, which is why I went to the other method. Plus, you don’t have to stay around the kitchen once the water boils. But my method is to let them sit 25 minutes, not 20. It kind of depends on how much water they are in and how thick the pan is – the less water and the thinner the pan, the quicker the temperature of the water goes down.
And you do know that eggs need to be over a week old for them to peel easily, right?
I feel like I’m learning SO much about eggs! 🙂
I did know that the older they are the better they peel, but I didn’t know the week mark was the point. And that’s fascinating about the pan size–but that totally makes sense. I’m going to have to be more intentional about keeping track of how I do things!